Conversations & Creations · From my kitchen
So, I call this meethi roti, but actually it’s a paratha filled generously with sugar and ghee. I use the last pera of my chapati atta for this instead of saving it.
Ingredients
- 2 cups maida (plain flour)
- 4 cups atta (whole-wheat flour)
- 1 teaspoon salt
- Ghee, for spreading and frying
- Sugar, for filling
Method
- Knead the flours and salt with water to make a firm, non-sticky dough. Rest it for at least 4 hours before using.
- Take a pera of dough and roll it out. Spread ghee over it and layer sugar across the whole surface, including the edges and centre.
- Bring all the sides together and close the pera. Gently roll it into a ball.
- Sprinkle the surface with flour and carefully roll the dough out again.
- Place it on a well-heated tawa and fry it like a normal paratha, using a little more ghee than usual.
